A truly French meal to complete the year – Eat & Drink

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JUST like that and we have almost reached the end of 2017.

This year has surely brought many fresh experiences, so why not celebrate Dec 31 with a truly memorable meal.

Shangri-La Kuala Lumpur’s executive chef Olivier Pistre has definitely pulled out all the stops for the New Year’s Eve meal.

The Frenchman said the seven-course set dinner was something he has been looking forward to preparing.

Pistre has made sure most of the ingredients used are imported from France.

“I wanted the taste of each dish to be close to what is served in my home country,” said the 43-year-old who had previously served at several Michelin star restaurants.

Pistre shows off his Victoria Pineapple, a dessert to perfectly end the seven-course dinner at Lafite.

Pistre shows off his Victoria Pineapple, a dessert to perfectly end the seven-course dinner at Lafite.

During the review at the hotel’s restaurant, Lafite, Pistre prepared the full dinner set meal that diners would be tasting on New Year’s Eve.

He started off with Ocean Trout smoked in apple wood and topped with lemon confit, sea urchin and trout roe.

The meal continued with Hokkaido Scallop accompanied with cauliflower jelly,crispy tuile (baked wafer), mandarin orange gel and caviar.

Next came the soup which I was looking forward to, Lobster Armoricaine Bisque carefully prepared with seared Maine lobster and chestnut espuma (foam) which gave the warm dish a sweetness from the fresh seafood coupled with strong flavours from the hours spent perfecting the broth.

As I was enjoying the view of the hotel’s outdoor gardens from my seat, Pistre came running with another dish but this had a cover over it.

Lobster Armoricaine Bisque with chestnut espuma (foam).

Lobster Armoricaine Bisque with chestnut espuma (foam).

“Are you prepared? Do you want to take a video?” he asked before removing the cover from which smoke emitted.

“Here you go, Foie Gras Des Landes,” he said while I took a moment to admire the dish which was grilled and smoked with conference pear, duck breast and black truffle juice.

We then had a palate cleanser of Trou Normand made with strawberry sorbet and Veuve Clicquot champagne granite before our mains.

For the main dish, diners can choose either fish or beef.

The hotel’s communications manager William Tan, whom I was dining with, chose the Wild Caught Turbot paired with roasted langoustine (Norway lobster), oyster, potato and black olive puree, saffron emulsion and bouillabaisse juice.

Foie Gras grilled and smoked with conference pear, duck breast and black truffle juice.

Foie Gras grilled and smoked with conference pear, duck breast and black truffle juice.

I opted for the wood-grilled Wagyu Beef Tenderloin paired with oyster and seaweed emulsion, cauliflower, lemon gel and crispy caper.

For dessert, we tried the Victoria Pineapple which was roasted with vanilla and rum paired with liquorice ice cream, Japanese pearl pina colada and pineapple sorbet.

It was a truly satisfying meal as all the flavours made for a perfect menu right till the end.

“We want to serve the best of the best because guests will be expecting that and we would not want to disappoint them,” said Pistre.

The seven-course set dinner is priced at RM650nett per person.

Wild Turbot paired with roasted langoustine, oyster, potato and black olive puree, saffron emulsion and bouillabaisse sauce.

Wild Turbot paired with roasted langoustine, oyster, potato and black olive puree, saffron emulsion and bouillabaisse sauce.

LAFITE, Shangri-La Kuala Lumpur, 11, Jalan Sultan Ismail, Kuala Lumpur (Tel: 03 2074 3560/3990) Business Hours: Noon to 2.30pm (Monday to Friday), 7pm to 10.30pm (Monday to Saturday and public holidays)

This is the writer’s observation and not an endorsement by StarMetro.

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